An immunity-boosting soup makes for a perfect healthy side dish!

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 2 medium carrots, halved and sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• ½ teaspoon ground turmeric
• ½ teaspoon crushed red pepper
• 4 cups vegetable or chicken stock
• 1 14-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
• ¾ teaspoon salt
• ½ teaspoon ground pepper
• 5 cups coarsely chopped green cabbage
• 1 medium zucchini, diced
• chopped parsley for garnish

DIRECTIONS:

1. Heat oil in a large pot over medium heat.
2. Add onion and carrots and cook, stirring, until starting to soften, about 3 minutes.
3. Add garlic, ginger, turmeric, and crushed red pepper.
4. Cook, stirring, until fragrant, about 1 minute. Add broth, tomatoes and their juices, salt, and pepper; bring to a boil.
5. Stir in cabbage and zucchini; return to a boil, then reduce heat to maintain a simmer.
6. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
7. Serve sprinkled with parsley, if desired.